October is Italian American heritage month and National Pasta Month in the United States. When you think about, what food does a better job of representing Italy than delicious and nourishing pasta? This recipe is a perfect vegetarian first course made from good quality olives and olive oil.

Tapenade is an olive paste which originally hails from Roman times and is popular in many areas where the Romans once ruled. When preparing this recipe, be sure to make extra tapenade because you can serve it on its own with crudites or on bread or bruschetta as a separate appetizer. It also tastes great slathered over grilled chicken and fish, which make wonderful second courses to follow this dish.

This recipe is from my latest book Olive Oil For Dummies which can be purchased here.

Linguine with Olive Tapenade & Pecorino

Prep time: 5 min Cook time: 10 min Yield: 4 servings

Ingredients

½ teaspoon unrefined sea salt

1 pound linguine

1/2 cup black olives such as Gaeta or Kalamata, pitted

Juice and zest of 1 lemon

1/4 teaspoon freshly ground pepper

¼ cup The Governor, or other good quality extra virgin olive oil

½ cup freshly grated Pecorino cheese (Romano, Sardo, Toscano, or Crotonese)

½ cup finely chopped Italian parsley

Directions

1) Bring a large pot ¾ full of water to a boil over high heat. Add salt. Add pasta and use tongs to twist and submerge in water. Reduce heat to medium low and continue to cook according to package directions, stirring often, until pasta is al dente.

2) While the pasta is cooking place olives, lemon juice, pepper, and olive oil in food processor and mix to combine and form a paste.

3) When pasta is cooked, drain it and reserve ¼ cup of the hot water. Return the linguine to the pan and scoop in the tapenade. Use tongs to coat the pasta well. Plate on individual plates or a large bowl. Garnish with pecorino cheese and parsley and serve hot.

Note 

The Governor EVOO is a well-balanced, single variety, robust, intensely bold extra virgin olive oil produced from the centenarian lianoli variety of olive from the island of Corfu. It’s a robust olive oil with aromas of fruity green olive, freshly cut grass, green peppers, almond and walnuts. A velvety mouthfeel and a long intense peppery finish that complement the olive tapenade.  Pair with a Grillo from Sicily, or an Assyrtiko from Santorini, or another wine with crisp acidity and citrus flavors.

Vary It!

Use other varieties of olives or sundried red tomatoes in the tapenade. You can also use the tapenade to coat other varieties of pasta such as penne, farfalle, and fettuccine.